The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scali Hoagie Rolls

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SylviaH's picture
SylviaH

Scali Hoagie Rolls

Getting ready for some Italian hoagies!  This is the recipe from the King Arthur bread recipes  http://kingarthurflour.com site type in scali bread in the recipes search box.  I hand mixed and did stretch and folds.  After my biga or starter they call it 'which can also be made with a 'biga naturale' for a little more chew...it was ready from a long night in my cool bathroom..this morning the starter looked perfect and I cut it up into the room temperature water, mixed it real good to start it dissolving added the olive oil and about a 1/4 cup flour from the pre measured flour.  In a separate bowl I wisked my all the rest of my dry ingredients..If you use the King Arthur Dry Milk powder..which I do..be sure and push it through a sieve..because it does not dissolve easily and can make lumps in your crumb if it's not sifted and mixed in good with the dry ingredients.  Add the dry ingredients to the wet and mix till moist and let it autolyse for about 40-50 minutes then I did 3 stretch and folds about 40-50 min. apart..until I had a good gluten formation.  Pre-shaped them and rested about 5 min. and shaped them into rolls..I had a double batch..let them rise till very puffy..washed them with egg white and water, sprinkled with a few sesame seeds and washed them again.  Baked in a pre heated 450°F convection oven on parchment lined trays for exactyly 20 mins.  No need to steam them.




Crumb shot....these are my favorite italian sandwich rolls.


Sylvia


 

Comments

OldWoodenSpoon's picture
OldWoodenSpoon

and inspiring, Sylvia.  I'm curious why the double wash though.  I've not come across it before in my (admitedly very short) experience.  Is that to anchor the sesame seeds?


The crumb looks perfect for sandwiches, and I'll bet they would make great hamburger and hot dog rolls too.  Have you tried this dough with other shapes before?


Thank you for sharing!


OldWoodenSpoon

SylviaH's picture
SylviaH

This is the first time I have tried the double wash and I liked it..I applied the second one just before they went into the oven.  Scali Bread is a fixture in Boston area Italian community, stores, resturants and bakeries..Most popular traditional version is braided with sesame seeds..they give it the lovely nutty flavor.  I have a few versions of it on my blog pg.2 if you care to take a peak..I did a round braided one I like best for slicing.


rayel's picture
rayel

Nice looking Bread and rolls Sylvia. They look like the real thing. I am thinking of a sandwich now, and I just finished dinner.


Ray

SylviaH's picture
SylviaH

 I could go for a sandwich myself about now. 


Sylvia

mrfrost's picture
mrfrost

Sylvia, when you divide the dough into rolls, do you weigh it? What is the dough weight of each roll?


Or, how many rolls do you make from a single recipe batch? Thanks.

SylviaH's picture
SylviaH

I like a 5 oz dough.  Makes a nice sandwich size roll!


Sylvia

mrfrost's picture
mrfrost

Thank you.